Ingredients
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4 large russet potatoes (about 2 lbs), peeled
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1 red onion
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1/2 cup fresh lemon juice (from about 4 lemons)
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1/2 cup low-sodium chicken broth
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1/4 cup plus 1 tbsp olive oil, divided
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4 cloves garlic, minced
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2 tsp dried oregano, divided
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2 1/2 lbs boneless, skinless chicken breasts (about 3 pieces)
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Fresh parsley, to garnish (optional)
Steps
1
Preheat oven 400°F. Halve each potato and the onion crosswise. Cut each half into 6–8 wedges. In a medium microwave-safe bowl, place potatoes and onion. Cover with vented plastic and microwave on high 3 min. Transfer to a 9x13-inch baking dish. Season with salt and pepper.
2
In a small bowl, whisk the lemon juice, broth, ¼ cup oil, garlic, and 1 tsp oregano. Season with salt and pepper. Pour evenly over potatoes and onion. Cover tightly with foil and bake 45 min.
3
Pat the chicken dry with paper towels. Remove baking dish from oven and remove foil. Place chicken on top of potato mixture and drizzle with remaining 1 tbsp oil. Season chicken with remaining 1 tsp oregano, salt, and pepper. Bake 30–35 min., until the internal temperature of chicken reaches 165°F and potatoes are fully cooked. If desired, transfer baking dish to broiler and broil 2–3 min., until lightly browned. Garnish with the parsley, if desired. Slice chicken before serving.
